French Potato Bean Salad with Aioli By Market Chef Maggie Perkins 6 small potatoes, quartered (Fruitful Hill Farm) ½ pound young green beans, trimmed, sliced (f-stop farm, Taylor Farm, or Bernhardt’s Farm) ½ cup Stellar Gourmet aioli 1 cup flat leaf parsley, minced (Johnson’s Backyard Garden) 3 T extra virgin olive oil (Texas Hill […]

Summer Vegetables dressed with Roasted Peaches with feta and herbs contributed by Market Chef Maggie C. Perkins Malabar spinach, destemmed, leaves torn (sub greens of choice) Fresh young corn, removed from the cob (Fruitful Hill Farm) Early green beans, trimmed 2T marinating oil from Brazos Valley Cheese marinated feta (sub Texas Hill Country Olive Oil) […]

Summer Garden Toss with Royal Dressing contributed by Market Chef Maggie C. Perkins 2T Olive oil 1 pound young green beans, trimmed (Engel Farm) 1/2 bunch celery leaves plus 1T, minced, divided (JBG Organics) 1 pint cherry tomatoes (Engel Farm) 4 oz Royal Dip (Lambda Foods) Warm oil over medium heat until just shimmering. Add […]

Late Spring Salad with Pesto Aioli DressingSoft Shell Crab: 1 bunch carrots 1 small bunch beets 1 pound young green beans 2 T grapeseed oil Juice of 1/2 lemon 1/2 bunch basil 2 T pesto (we used Kala’s Kuisine prepared spinach walnut pesto) 1/4 cup aioli (we used Stellar Gourmet prepared aioli) Salt & Pepper to taste […]